Ingredients:
2/3 cup balsamic vinegar
1/3 cup butter, melted
3 tablespoons shallots, minced
2 teaspoons fresh thyme, chopped
1/2 teaspoon salt, divided
1/8 teaspoon fresh ground black pepper or 1/8 teaspoon tricolor pepper
4 lbs new potatoes (small red or white waxy new potatoes) or 4 lbs fingerling potatoes, cleaned well
1 1/2 tablespoons basil, finely chopped fresh french or 1 1/2 tablespoons parsley
Directions:
In a small saucepan over medium heat, bring the vinegar to a boil; reduce the temperature to low and simmer until the vinegar is reduced to 2 tablespoons of liquid – it will be thick and syrupy and will take about 10 minutes.
Pour reduced vinegar into another bowl and let cool completely.
While vinegar is cooling, place the potatoes in a saucepan and add water to cover; bring to a boil then reduce heat and let simmer for 20 minutes or until tender, then drain.
While potatoes are cooking, to the cooled reduced vinegar add the melted butter, chopped shallots, thyme, 1/4 teaspoon of the salt, and black pepper, whisk well to incorporate and set aside.
Cut the drained cooked potatoes in half (or 3rds diagonally, if using fingerlings), and place in a serving bowl.
Sprinkle the remaining 1/4 teaspoon salt over the potatoes, toss, then add the butter mixture and basil or parsley and toss gently to coat.
Serve immediately.
Servings: 8
Time preparation: 5 min.
Time total: 35 min.